My dad made the best chili-mac. It was simple and we looked forward to it. When I saw chili-mac soup on a diner menu recently I wondered if I could make dad’s into soup. And so I did – and it was so good!!
Here’s how you do it:
The first thing to do is get everything ready.
Then it’s time to brown the ground beef. If you prefer you can also use ground turkey or better than burger.
Next add the tomatoes. Use the liquid from the can to loosen up the bits on the bottom of the pan.
Give it a good stir and add all the spices and 1/2 cup of the broth.
Stir and simmer gently for about 10 minutes to meld the flavors together.
Add the remaining broth and stir. Simmer, covered for an hour or so on low.
The beans are next. Stir them in, bring to a boil, then simmer again on low for about a half an hour. My dad used kidney beans, but we like pinto beans. You can use either – or a combination!
Last, stir in the water and bring to a boil. Add the pasta, stir and cook until the pasta is tender, about a half an hour.
Serve topped with grated cheddar and chopped onions.
NOTE: The longer it sits, the more liquid the pasta will absorb. You can add more water or eat it as a stew. We ate it both ways – and it’s even better the next day!!
© Copyright 2022 The Lazy Gastronome
A delicious take on a bowl of chili and macaroni. A perfect bowl of heaty soup!
- 1 pound groound beef
- 1 14-oz can diced tomatoes
- 1 1.25 packet chili seasoning
- 1/8 cup chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper (a little more if you like it spicy)
- 4 cups beef broth
- 1-1/2 cups pinto beans
- 1/2 cup water
- 1 cup dry macaroni
- chopped onion for garnish
- shredded cheddar for garnish
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The first thing to do is to brown the ground beef.
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Next add the tomatoes. Use the liquid from the can to loosen up the bits on the bottom of the pan.
-
Give it a good stir and add all the spices and 1/2 cup of the broth.
-
Stir and simmer gently for about 10 minutes to meld the flavors together.
-
Add the remaining broth and stir. Simmer, covered for an hour or so on low.
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The beans are next. Stir them in, bring to a boil, then simmer again on low for about a half an hour.
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Last, stir in the water and bring to a boil. Add the pasta, stir and cook until the pasta is tender, about a half and hour.
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Serve topped with grated cheddar and chopped onions.
© Copyright 2022 The Lazy Gastronome
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Wow this was amazing and two of my favorite recipes made into one. Who would have thought that chili and mac and cheese combined would be this good. Great recipe.
This was hearty and satisfying! I added more cayenne since I like my food spicy and it was delicious. Full of flavor and easy too!
What an easy, hearty treat for these cold winter months! Can’t wait to try this chili-mac soup!
I just love chili mac. When my kids were little I fed them Beefaroni. Yikes! Yours is delicious.
Thanks Mary – We really looked forward to the nights dad would make chili mac!
Hubby makes a soup/chili similar to this one. It’s good! Thanks so much for linking up at the Unlimited Link Party 92. Shared.
I saw it on a diner’s menu and had to do my spin on it. We were happy –
Visiting again to say thanks so much for linking up at the Unlimited Link Party 93. Shared again.
Yum looks so delicious!